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Physicochemical, nutritional and sensory properties of deep fat-fried fortified tortilla chips with broccoli (Brassica oleracea L. convar. italica Plenck) flour
22. 11. 2014 (PDF, 150.78 Kb)
Influence of different nutrition conditions on main volatiles of wine yeasts
22. 11. 2014 (PDF, 113.86 Kb)
Impact of socio-economic factors and nutritional education on the composition of daily diet of university students
22. 11. 2014 (PDF, 113.15 Kb)
Bioactive compounds and antioxidant capacity of yellow Yinzhen tea affected by different extraction conditions
22. 08. 2014 (PDF, 270.93 Kb)
Staphylococcus aureus in unripened ewes’ lump cheese. Part 2: Exposure assessment at the time of consumption
22. 08. 2014 (PDF, 161.21 Kb)
Effects of temperature and immersion time on rehydration of osmotically treated pork meat
22. 08. 2014 (PDF, 201 Kb)
Quick estimation of dietary exposure to heterocyclic aromatic amines and acrylamide in a Croatian female population
22. 08. 2014 (PDF, 131.16 Kb)
New potential of using millet-based yeast-fermented leaven for composite wheat bread preparation
22. 08. 2014 (PDF, 186.14 Kb)
Effect of roasting on antioxidant and anticholinesterase capacities of coffee
22. 08. 2014 (PDF, 144.52 Kb)
Odborné výstupy projektu v rokoch 2010 - 2014
20. 10. 2014 (PDF, 229.72 Kb)
PC 2022
03. 03. 2023 (PDF, 805.01 Kb)
Trendy 1/2014
12. 09. 2014 (PDF, 5.82 Mb)
Výročná správa o činnosti ústavu za rok 2010
20. 10. 2011 (PDF, 603.42 Kb)
Ročník 19, 2014, č. 1
20. 10. 2014 (PDF, 5.82 Mb)